Place chicken into a glass dish to marinate. Sprinkle both sides with kosher salt and pepper. Add minced garlic and dressing. Cover and place in refrigerator for 4 hours, up to 8 hours.

Slice fennel and onion. Remove pits from dates.

Slice lemons and mince rosemary.

Remove chicken from refrigerator 30 minutes before cooking.

Heat 3 tablespoons oil in cast iron skillet. Add chicken and brown on both sides (3-4 minutes per side). Remove chicken to a plate after browning.

Add fennel and onion (along with extra oil, if needed) to skillet and sauté for 5-7 minutes, making sure to scrape up any brown bits left from browning the chicken.

Once vegetables start to soften, add wine and dates, placing chicken on top.

Sprinkle 2/3 of the rosemary over the chicken and place into a preheated 425 degree oven for 25 minutes. (Check at 20 minutes. Chicken should have an internal temperature of 165 degrees when it is done.)